Kuhne Sauerkraut 810 g (Pack of 6)

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Several studies have shown that cabbage and sauerkraut can reduce carcinogen-activating enzymes which may lead to cancer, and other studies have shown that “women who ate a lot of cabbage and sauerkraut from their teens into adulthood had a reduced risk of breast cancer.” ( source) I only had a problem with one item – Schnaps! For that you’ll have to go to Germany, but what a lovely excuse ….. EDIT 2016 You can get some Schnaps in larger supermarkets or try Beers of Europe The fermentation process creates conditions that are perfect for the growth of helpful probiotics (live bacteria and yeasts that are beneficial to our health). Ghenghis Khan brought it to Europe 1,000 years later, and the Germans named it sauerkraut (which translates to “sour cabbage”). You may already include some of these foods (such as berries, kale, fatty fish and lentils) in your diet. But there’s a superfood full of health benefits that you might not be as familiar with. What Is Unpasteurised Sauerkraut?

So, most of those German food items are available in supermarkets, hopefully somewhere near you. If you live in London, you could also go to the German Deli(they also deliver) or visit the German baker (there may be more German bakers in London or in England). If you’re struggling to buy unpasteurised sauerkraut, you can always try making it yourself. Making your own sauerkraut is surprisingly easy and cost-effective too. You’ll need:Using tongs, a potato masher or clean hands, knead the cabbage until it starts to break down from the salt and there is enough liquid to cover. It’s currently quite difficult to buy unpasteurised sauerkraut in most of the main supermarkets in the UK, and if you do find sauerkraut in a supermarket it’s likely to be pasteurised. Place a ramekin or clean jar on top of the cabbage and fill with filtered water or baking beans to weigh it down and keep the cabbage just under the liquid. Cover with the lid and fasten tightly. If the sauerkraut doesn’t taste at all acidic, has an off smell or taste or is disoloured, discard that batch. Once the sauerkraut is ready, it can be labelled and stored in the fridge. I usually start eating mine when it is around 10 days old. If kept sealed, it should last for a few months and will develop a stronger, more tangy flavour. If you are dipping in regularly, you may inadvertently introduce other bacteria to the jar, so it's best consumed within a week or two. Could help prevent cancer – Unpasteurised sauerkraut contains antioxidants and other beneficial plant compounds (such as dithiothiones, indoles and sulfur), which may be useful for cancer prevention.

ESSENTIAL VITAMINS & MINERALS: Vitamin C is a powerful antioxidant and assists in immune support. Also contains calcium. All essential to a well functioning body! Scientists are currently researching the link between healthy gut bacteria and long-term mental health, including how “probiotics from cultured foods such as sauerkraut may reduce your risk of conditions such as depression and Alzheimer’s”. Could improve brain health –The health of our brain is also linked to our digestive system. Probiotics have been linked to improvements in memory, and can be helpful in those suffering from anxiety and depression. Boosts immune system –Unpasteurised sauerkraut is excellent for boosting immunity. When we eat probiotics, we help keep the lining of our stomach and digestive system healthy, preventing harmful substances leaking into our body causing an immune response. If heat is applied to the cabbage, the beneficial bacteria created by the fermentation process are destroyed. This results in pasteurised sauerkraut.Like all vegetables, cabbage has beneficial bacteria found on the surface. When submerged in brine, the good bacteria convert sugars in the cabbage into lactic acid, and the harmful bacteria are wiped out by the salt.

Source of probiotics –Probiotics are particularly helpful to restore health to your digestive system after an upset stomach, or after a course of antibiotics which may have caused tummy problems. NATURALLY FERMENTED SAUERKRAUT is made with salt water brine and no and no vinegar, sugar or food dyes. This product is non gmo, kosher certified, 100% plant based and made with simple, whole-food ingredients. Please see the product photos above or description below for a complete list of all natural ingredients. Abel & Cole have been selling organic fruit and vegetable boxes for nearly 30 years, and they now sell organic, unpasteurised sauerkraut in 520 g bags online.

What Is Unpasteurised Sauerkraut?

Leave the cabbage to ferment in a cool place (not the fridge), out of direct sunlight, for 4–7 days. The sourness comes from the lactic acid produced during the fermentation process. If the sauerkraut is fermented at too high a temperature it can inhibit the process. Loosen, then tighten, the lid briefly each day to allow any gas to escape that has collected as the result of the fermentation process. Superfoods are considered to be any food that’s especially good for our health, providing additional nutrients that can potentially reduce the risk of certain diseases. Could help control weight –Eating unpasteurised sauerkraut can help you lose weight. As well as being low in calories and high in fibre to keep you feeling full, studies have also show that eating probiotics helps prevent your body from absorbing as much fat. Taste the sauerkraut after 4 days and, if the flavour is as you like it, you can slow the fermentation dramatically by chilling. Alternatively, leave longer to develop the flavour more fully. The sauerkraut should be tangy with a slightly salty cabbage flavour and will become crunchier. Canned, pasteurised sauerkraut might be easier to find in a supermarket, but the beneficial bacteria produced during the lacto-fermentation process are killed during pasteurisation, along with other nutrients such as Vitamin C.

Transfer the broken-down cabbage to a clean glass jar, pressing the cabbage underneath the liquid using a wooden spoon. Add a little extra water if required. High street health food store Holland and Barrett don’t currently sell unpasteurised sauerkraut, although they do sell Biona Organic Kimchi, also made from fermented cabbage. Biona is an organic company here in the UK. Unfortunately it is not unpasteurised. Could lower cholesterol – Probiotics found in unpasteurised sauerkraut can help to lower levels of harmful cholesterol. First prepare the equipment. Wash everything thoroughly in hot soapy water, paying particular attention to the rubber seal on the jar lid. Rinse everything under very hot water and leave to air dry. PARTY TESTED AND LAB VERIFIED TO CONTAIN PROBIOTICS, our sauerkraut contains 14 billion colony forming units (CFUs) of lactic acid bacteria per serving (including Lactobacillus Plantarum, L. Brevis, Leuconostoc Mesenteroides, Pediococcus Acidilactici and P. Cerevisiae). A serving is ¼ cup of kraut. Recommended amount to eat depends on the current state of your gut health: start small and grow your consumption as your body gets accustomed to live culture foods.

WHITE CABBAGE: Organic Sauerkraut is 100% vegetable juice with no added sugars. Only added sea salt. Is 100% natural juice in its natural form – never diluted, not from concentrate. Eating unpasteurised sauerkraut has numerous health benefits, including improving digestion and boosting immunity.